This recipe for Croatian berries and meringue cake or kolač od plodine is typically made with red currants (ribizla), but other sweet-tart berries, like raspberries and blackberries, which is what I used here, can be used instead. Fresh red and black currants are widely used in Eastern Europe for desserts, jams, jellies and syrups. They are also dried to be used in the winter when fresh fruits aren't available.

This recipe is perfect for Leftover Egg Whites and check out how to freeze egg whites for future use.

Here's a larger photo of Croatian Berries and Meringue Cake.

See Also

Meringue Torte Recipe

Spanish Windtorte Recipe

Nut Meringue Torte Recipe